Pasta e Fagioli for Two Recipe

Introduction

Pasta e Fagioli is a comforting Italian soup that combines tender beans and small pasta in a flavorful broth. This recipe is perfectly portioned for two, making it an ideal cozy meal for any night.

Ingredients

• 2 strips bacon, chopped*
• ½ small onion, chopped
• ½ cup finely chopped carrot
• 1 clove garlic, minced
• ½ tsp. Italian seasoning
• Pinch of crushed red pepper flakes (optional)
• 2 Tbsp. tomato paste**
• 2 and ½ cups low-sodium chicken stock
• 1 cup frozen beans, such as lima or soy
• ½ tsp. salt
• ⅓ cup dry orzo (or other small pasta)

Instructions

1. Step 1: Set a large saucepan over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp. Remove all but 2 teaspoons of the bacon fat from the pot and discard the excess fat.
2. Step 2: Add the chopped onion and carrot to the bacon in the saucepan. Cook, stirring occasionally, until softened, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes if using.
3. Step 3: Add the tomato paste and cook, stirring, for 30 seconds to deepen the flavor.
4. Step 4: Pour in the chicken stock, frozen beans, and salt. Increase the heat to high and bring to a boil.
5. Step 5: Stir in the orzo. Once the liquid returns to a boil, reduce the heat to a simmer. Cook, stirring occasionally, until the pasta is tender, about 7-9 minutes.
6. Step 6: Taste the soup and add more salt if needed before serving.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken stock.
• Try cannellini or kidney beans if you don’t have lima or soy beans on hand.
• Swapping orzo for small shell pasta or ditalini works well too.
• Adding a handful of fresh spinach at the end can boost greens and color.

Storage

Store leftover pasta e fagioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the soup has thickened. It’s best enjoyed fresh, as the pasta can absorb the broth and become soft when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of frozen beans?

Yes, canned beans can be used. Drain and rinse them before adding to the soup. Add them during the simmering stage and adjust cooking time since canned beans are already cooked.

What can I substitute for orzo pasta?

Any small pasta shapes, such as ditalini, small shells, or acini di pepe, work well as substitutes for orzo in this recipe.

Pasta e Fagioli for Two Recipe

Print Recipe

★★★★★

4.4 from 149 reviews

Pasta e Fagioli for Two is a hearty and comforting Italian-inspired soup featuring crispy bacon, aromatic vegetables, tender orzo pasta, and creamy frozen beans simmered in a flavorful low-sodium chicken stock. Perfect for a cozy meal, this recipe balances savory, slightly spicy, and tomato-rich flavors with a satisfying texture and quick stovetop preparation.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 2 strips bacon, chopped
• ½ small onion, chopped
• ½ cup finely chopped carrot
• 1 clove garlic, minced

Seasonings and Additions

• ½ tsp. Italian seasoning
• Pinch of crushed red pepper flakes (optional)
• 2 Tbsp. tomato paste
• ½ tsp. salt, plus more to taste

Liquids and Others

• 2 and ½ cups low-sodium chicken stock
• 1 cup frozen beans, such as lima or soy
• ⅓ cup dry orzo (or other small pasta)

Instructions

1. Cook the bacon: Set a large saucepan over medium heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crisp. Remove all but 2 teaspoons of the bacon fat from the pan and discard the excess fat to keep the soup flavorful without being greasy.
2. Sauté the vegetables: Add the chopped onion and finely chopped carrot to the bacon in the saucepan. Cook while stirring occasionally until the vegetables soften, about 3 to 4 minutes. Add the minced garlic, Italian seasoning, and optional crushed red pepper flakes. Stir to combine. Then, add the tomato paste and cook while stirring for about 30 seconds to deepen the flavor.
3. Add liquids and beans: Pour in the low-sodium chicken stock, frozen beans, and ½ teaspoon salt. Increase the heat to high and bring the mixture to a boil.
4. Cook the pasta: Stir in the dry orzo pasta once the liquid boils. When the liquid returns to a boil, reduce the heat to low to maintain a gentle simmer. Cook, stirring occasionally, until the orzo is tender, about 7 to 9 minutes.
5. Season and serve: Taste the soup and add more salt if desired. Serve hot for a comforting meal perfect for two.

Notes

• Using low-sodium chicken stock helps control the salt level in the soup.
• Frozen beans like lima or soy beans add creaminess and protein, but cannellini or navy beans can be used as alternatives.
• Bacon fat adds rich flavor; keep a small amount to sauté the vegetables for depth.
• Orzo can be substituted with other small pasta shapes such as ditalini or acini di pepe.
• For a vegetarian version, substitute vegetable broth and omit bacon or use a smoked paprika for a smoky flavor.
• Optional crushed red pepper flakes add a mild heat; adjust to your preference.

Keywords: Pasta e Fagioli, Italian soup, orzo soup, bacon soup, bean soup, quick dinner, stovetop soup, comfort food